Hash browns have long been
one of my breakfast favourites – filling, hearty and crunchy – and easy to make
too. Here is my own cheesy version, which had to go a fair few trials before I
managed to devise the right method. It is very important to take out as much
excess moisture as possible, as the potato and onion will get very wet when
grated. Once you’ve got the hang of it, however, these yummy rösti-style hash browns can be served up in 15
minutes.

Ingredients:

1 egg

2 medium potatoes

Cheddar cheese

You will need:

A mixing bowl

A frying pan

Vegetable oil for frying

Method: (makes enough for
two large hash browns)

1)To prep your food you can either coarsely grate your medium
potatoes and onion or finely chop them. I currently only have a very fine
grater, which doesn’t produce the right size chucks, so I chopped mine. Grate
or chop into a clean tea towel and squeeze out any excess moisture by twisting
the towel.

2)Put this mix into a bowl with a beaten egg. Add a generous sprinkle
of salt and pepper to taste. Grate in your cheese. You can use as much cheese
as you fancy. I personally am a cheese fiend and tend to use A LOT. Stir it all
together.

3)Heat the oil in your frying pan and when hot add your mixture
and flatten into circular patty about 1 cm thick and fry on each side for 3 -5
minutes. Serve straight from the pan to the plate.

Once you have mastered
these easy hash browns you can spice them up with many different flavourings
and toppings. As you can see I have topped mine with kale and a poached egg,
but you could try cream cheese and smoked salmon, bacon and avocado, or
anything you else can think up. You could also try adding tomatoes or spring
onions to the hash brown mix itself. There are so many options you'll want to try
them all at once, it’s almost a shame they’re so filling.

RECIPE: MELTY, CHEESY HASH BROWNS

Hash browns have long been
one of my breakfast favourites – filling, hearty and crunchy – and easy to make
too. Here is my own cheesy version, which had to go a fair few trials before I
managed to devise the right method. It is very important to take out as much
excess moisture as possible, as the potato and onion will get very wet when
grated. Once you’ve got the hang of it, however, these yummy rösti-style hash browns can be served up in 15
minutes.

Ingredients:

1 egg

2 medium potatoes

Cheddar cheese

You will need:

A mixing bowl

A frying pan

Vegetable oil for frying

Method: (makes enough for
two large hash browns)

1)To prep your food you can either coarsely grate your medium
potatoes and onion or finely chop them. I currently only have a very fine
grater, which doesn’t produce the right size chucks, so I chopped mine. Grate
or chop into a clean tea towel and squeeze out any excess moisture by twisting
the towel.

2)Put this mix into a bowl with a beaten egg. Add a generous sprinkle
of salt and pepper to taste. Grate in your cheese. You can use as much cheese
as you fancy. I personally am a cheese fiend and tend to use A LOT. Stir it all
together.

3)Heat the oil in your frying pan and when hot add your mixture
and flatten into circular patty about 1 cm thick and fry on each side for 3 -5
minutes. Serve straight from the pan to the plate.

Once you have mastered
these easy hash browns you can spice them up with many different flavourings
and toppings. As you can see I have topped mine with kale and a poached egg,
but you could try cream cheese and smoked salmon, bacon and avocado, or
anything you else can think up. You could also try adding tomatoes or spring
onions to the hash brown mix itself. There are so many options you'll want to try
them all at once, it’s almost a shame they’re so filling.